Effects of the Different Tomato Addition Ratios on the Eating Quality and Oxidation of Stewed Beef
[Objective]This study aimed to clarify the effects of adding tomatoes on the quality characteristics,lipid and protein oxidation inhibition of stewed beef,so as to provide insights into the interaction mechanism between tomato and beef components,thereby contributing to the development of a standardized production process.[Method]Tomato was added to the stewed beef in proportions of 0,50%,100%,150%,and 200%,respectively,and which were stewed for 20 min.The quality characteristics of stewed beef,including pH value,color,and tenderness,were measured.The content of amino acids,nucleotides,and the taste of stewed beef brisket with tomato were determined and evaluated.Besides,the degrees of lipid and protein oxidation in beef were studied as well.[Result]With higher ratios of added tomato,the pH value and L* value of beef significantly decreased(P＜0.05),while the a* value increased.On the other hand,the shear force of beef significantly decreased and the myofibrillar fragmentation index(MFI)increased(P＜0.05),which positively affected the color and tenderness of beef.Higher content of aspartic acid,glutamic acid,and proline in the soup and higher content of free amino acids such as glutamic acid and histidine in beef were observed as tomato added,while the content of 5′-AMP,5′-GMP and 5′-IMP in beef were decreased(P＜0.05).The addition of tomato resulted in a reduction in the levels of beef Schiff base(SB),TBARS,and the total sulfhydryl group.However,it increased the free sulfhydryl content.There was no significant effect on the carbonyl content.It could be assumed that tomatoes could inhibit the lipid oxidation and protein oxidation of stewed beef.The tomato addition ratios of 100%,150%,and 200%had no significant effect on sensory acceptability.However,combining the content of free amino acids,nucleotides and the lipid and protein oxidation of beef,it was found that adding 200%tomato during beef stew resulted in better edible quality and greater oxidation inhibition ability.[Conclusion]The addition of tomato stew could increase the redness,tenderness,and free amino acid content,and accelerate the release nucleotides of beef.Addition of tomatoes could inhibit the lipids oxidation and proteins oxidation of beef.Overall,addition of tomatoes results in beef with good overall acceptability and suppress oxidation.
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